Butternut Squash, Kale and White Bean Soup

Last night Blizzard Hercules hit New York City. Temperatures plunged into the single digits and it left people stranded indoors. I decided it was the perfect day to make soup! This recipe was inspired by another blog. It looked too good to resist. The link is below.

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You will need the following ingredients to make this hearty soup:

  • 3 tbsp olive oil
  • 5 cloves of garlic
  • 4 rosemary sprigs
  • 4 celery stalks
  • 10 baby carrots
  • 1 yellow onion
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 large can of crushed tomatoes
  • 10 cherry tomatoes
  • 1 container of chicken stock (32 oz.)
  • 2 cups cubed butternut squash
  • 1 can of white beans
  • 1 bunch of kale
  • Grated parmesan cheese.

First, you will want to chop the celery, carrots, peppers, onions. I usually chop the onions larger than the rest of these vegetables because I love the taste. I like using baby carrots rather than regular sized carrots because I always keep a bag of baby carrots in my fridge. When I am cooking a recipe that calls for carrots, I can just take a bunch of carrots from the bag. Place the vegetables in a pot on high along with the olive oil and garlic. My mom always tells me that more does not mean better. Well, I disagree when it comes to garlic. I personally love garlic so I used at least 4 tbsp of chopped garlic. If you are not a garlic lover, 1 tbsp will do. Once the vegetables are sauteéing, season them with salt, pepper and a pinch of red pepper flakes. The salt will start to draw out some of the juices from the vegetables. Let them cook for 5-10 minutes.

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Next, pour the crushed tomatoes and chicken stock into the pot. At this time, you can add the cherry tomatoes that you have cut in half. I do this to add more texture to the soup. Bring this mixture to a boil for about 15 minutes.

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Next, add the butternut squash and white beans.

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Then add the sprigs of rosemary. I like to take the leaves off the stem first.

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Cook until the squash is fork tender and then add the kale. Make sure the kale leaves are pulled away from the stems and chopped into small pieces. After a few minutes, the kale will begin to wilt.

Note: kale is extremely high in vitamin K, calcium and acts as an anti-inflammatory.

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Continue cooking for another 5-10 minutes on low heat. Serve with a sprinkle of parmesan cheese.

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This recipe is vegetarian and it will suit all of your health conscious friends. It will make you feel satisfied and warm!

Original recipe came from a blog called:  Fat Free Vegan Kitchen

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